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中文
Effects of Different Drying Methods on Volatile Flavor Components of Daylily Powder Analyzed by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose
MA Yao, HAO Huihui, ZHANG Haihong, YANG Jinghui, MA Xuemei
FOOD SCIENCE . 2022, (
6
): 324 -330 . DOI: 10.7506/spkx1002-6630-20210316-216